Halloween Bleeding Brain Cupcakes

Okay, so this is really 3 recipes combined to make one awesome treat, but it’s a Paleo dessert from PaleOMG and there is still time to make it for your parties tonight!
  1. Make the cupcakes then let cool completely.
  2. While the cupcakes cool, make the raspberry caramel then set aside to cool slightly, but stay warm.
  3. Then make the buttercream. Once the buttercream is whipped, place in piping bag and frost cupcakes into a brain shape (this is a great, short instructional video).
  4. Once frosted, use a spoon to drizzle on raspberry caramel however you see fit!
  5. That’s it! Now eat zombie brains!
*If you don’t have the PaleOMG cookbook (you should totally get it, duh!), you can also use this Vanilla Buttercream recipe or this Dairy-Free Buttercream recipe instead!

Ooey Gooey Chocolate Chip Pumpkin Bars

Well, according to Starbucks and Facebook, pumpkin season is here! So here is a treat from Juli at PaleOMG for you to try!

Ingredients (makes 16 bars):

  • ¾ cup pumpkin puree
  • ½ cup butter or ghee or coconut oil, melted + extra for greasing dish
  • 1 egg, whisked
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • ¼ cup tapioca flour
  • 1 cup coconut sugar
  • 1 Tablespoon pumpkin pie spice
  • ½ cup dark chocolate chips (original used enjoy life mini chocolate chips)


  1. Preheat oven to 350 degrees F.
  2. Grease an 8×8 glass baking dish with ghee, coconut oil or butter.
  3. Mix all ingredient together in a large bowl until well combined.
  4. Pour mixture into baking dish.
  5. Bake for 30 minutes or until a toothpick comes out clean.
  6. Let cool for 10 minutes before cutting and serving.
  7. Serve and enjoy!

Nut Butter Fudge, Saturday Sweets

Paleo Parents has a delicious looking fudge on their blog, courtesy of Just Enjoy Food. Life is too short to not eat fudge.


  • 1 cup organic nut or seed butter (choose your favorite: peanut, almond, cashew or sunbutter)
  • 3/4 cup coconut oil
  • 1/3 cup cocoa powder
  • 3 Tablespoons hydrolysate collagen gelatin (can order on Amazon or find at some health food stores)
  • 1/4 teaspoon sea salt
  • 1/3 cup raw honey
  • 1 Tablespoon vanilla extract


  1. Line a 8×8 pan with parchment paper.
  2. Add the nut butter and coconut oil to a medium saucepan and heat over medium, stirring with a metal whisk until the coconut oil melts.
  3. Add the cocoa powder, collagen, salt and honey and stir until combined.
  4. Once the fudge is completely mixed together, take off the heat and stir in the vanilla extract.
  5. Pour the fudge into the pan and put in the refrigerator at least 2 hours. Cut with a sharp knife and serve. Store in the refrigerator or freezer.
  6. Serve and enjoy!

No Bake Blueberry Bliss Bars (Saturday Sweets)

My Whole Food Life has s delicious dessert that only has 5 ingredients, and doesn’t have to be baked at all!

Blueberry Bliss Bars


  • 2 cups creamed coconut (you can probably also use coconut butter)
  • 2 cups fresh blueberries (frozen, thawed might work too)
  • 1/4 cup maple syrup
  • 2 tsp ground vanilla beans


  1. Combine all ingredients in a food processor until the mixture is smooth.
  2. Line an 8×8 pan with parchment paper, leaving enough room for some paper to stick out the sides.
  3. Dump the mixture into the pan and spread it out evenly. The mixture is very thick and you may need to wet a spatula to help spread it evenly.
  4. Once the mixture is in the pan. Gently press down using the extra sides of parchment paper.
  5. Stick the pan in the fridge to firm up. This should only take about 15-20 minutes.
  6. Once the mixture is firm, lift the whole thing out by the edges of parchment paper.
  7. Use a pizza cutter to cut into squares.
  8. Store these bars in the fridge  in an airtight container, with a piece of parchment between each bar. They should last at least a week in the fridge and you can also freeze them for longer storage. Enjoy!

Note: Some brands of creamed coconut will cause these to stay soft in the fridge. If you find that happens to you, just pop the bars in the freezer instead. You can also use coconut butter in place of creamed coconut


Strawberry Creme Truffles

This recipe from My Whole Food Life looks yummy, easy, and guilt free 🙂

For the filling:
  • 1 cup coconut butter
  • 1 cup sliced strawberries
  • 2 Tbsp maple syrup
For the chocolate:
  • 1 cup dark chocolate chips
  • 3 Tbsp almond milk or milk of choice


  1. In a food processor, mix the filling ingredients together very well.
  2. Using a cookie scoop or a spoon, drop small balls of the filling onto a lined baking sheet. If the filling seems to soft, stick it in the fridge for 15 minutes.
  3. Stick the baking sheet, with all the formed balls in the freezer to firm up.
  4. While the balls are firming up, melt the chocolate.
  5. Using a double boiler method, melt the chocolate chips and the milk.
  6. Stir constantly until all the chips are melted and the mixture is smooth.
  7. Working quickly, using two forks, roll the balls into the chocolate and place them back onto the lined baking sheet.
  8. Stick the finished balls back in the freezer to firm up. It should take about 30 to 60 minutes.


These can be stored in the fridge or freezer. They should keep for a couple weeks in the fridge and a few months in the freezer. If you store them in the freezer, they may be slightly hard. They should be perfect after a minute or two though. Enjoy!

Lava Flow Ice Pops

NomNomPaleo has a wonderful popsicle recipe that is sure to please everyone, and is healthier than those store bought pops!

Ingredients (makes about 8 pops):

  • 1 cup fresh or frozen strawberries (143 grams or ⅓ pound)
  • 1½ cup (225 grams or ½ pound) fresh or frozen diced pineapple
  • 1 cup full-fat coconut milk
  • 1 ripe fresh or frozen banana
  • 1 tablespoon honey (optional)


  1. Blitz the strawberries in a blender, and transfer the purée to a measuring cup.
  2. Rinse the blender, and throw in the pineapple, coconut milk, and banana. (Add the honey, too, if you’re using it.)
  3. Blitz until smooth. (If you’re using frozen fruit, you’ll end up with a virgin piña colada!)
  4. Grab some popsicle molds and pour in a little of the strawberry purée into the bottom of each mold.
  5. Add the piña colada mixture until it reaches ⅔ of the way to the top.
  6. Add a little more strawberry purée to each mold, and then top off with the piña colada mixture.
  7. Gently insert the popsicle sticks and put the filled molds in the freezer. Chill for 4 to 6 hours or until solid.
  8. Enjoy!


Four Ingredient Chocolate Mousse-vegan

The Nourishing Gourmet has a great recipe for chocolate mousse that should try today! (Adapted from this recipe.)


  • 1 can full fat coconut milk
  •  1 cup dates, pitted
  •  1 teaspoon vanilla (use gluten-free vanilla, if needed)
  • 5 oz, 85% dark chocolate (original blogger used this brand. Make sure you use a gluten-free, dairy-free brand, if needed)


  1. Let the coconut milk sit in a cool place overnight to let the cream and water separate.
  2. Scoop the cream off the top of the can of coconut milk, place it in a food processor, with the dates. Process until smooth.
  3. Press the coconut milk date mixture though a fine mesh sieve into a mixing bowl, to remove any date skins for a smooth texture.
  4. Melt the chocolate over low heat. Add the vanilla, and melted chocolate to the coconut milk mixture and mix to combine.
  5. Spoon the finished mousse into small ramekins (about 2). Chill until firm.
  6. Before serving, top with the following whipped coconut milk, and a square of dark chocolate (or chocolate shavings).

Whipped Coconut Milk

  • 1/2 cup coconut cream (scooped off the top of a chilled full fat coconut milk)
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla
  1. Whip everything together until smooth (but don’t process too long, as it will start to lose its fluff).

Saturday Sweets-Pumpkin Fudge

Love Love Thing has your sweet tooth covered when it comes to the holidays. Pumpkin lovers, try this easy Paleo recipe for Pumpkin Fudge at your next holiday gathering!


  • 1/2 cup pumpkin puree, either homemade or canned will work
  • 1/3 cup coconut butter – here’s a simple tutorial (where to buy coconut butter)
  • 3 tablespoons maple syrup – You can substitute with your preferred sweetener, but it will change the texture. You may also substitute with raw honey. 
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • pinch ground ginger
  • 1/8 tsp sea salt


  1. Combine all ingredients in a small pot or saucepan.
  2. Heat on stove on the lowest setting, just enough to warm everything up. Stir constantly so you don’t scorch the coconut butter. You’re not cooking it, just warming it up so the flavors will meld and it will spread a little easier. It should only take a minute for this to warm up. It will be quite thick and that’s okay.
  3. Pour into a small, flat container of your choice, and spread it evenly.
  4. Place in fridge for at least 20 minutes to harden. And if you really can’t wait, the freezer will do the job quicker – but the fridge keeps it at a more preferred temperature for cutting and serving. If you do put it in the freezer, let it thaw a minute before serving.

Saturday Treats-Honey Nut Bars

This recipe from Our Paleo Life is actually 3 versions of one recipe.  All of the ingredients are easy to find and it’s much cheaper than store bought bars.


Orange Bars

  • 1 cup Cashews
  • ½ cup Almonds
  • ½ cup Pecans
  • ½ cup Unsweetened Shredded Coconut
  • 1 tsp Pure Vanilla Extract
  • Zest of half a Navel Orange
  • ½ tsp Sea Salt
  • ¼ tsp Ground Ginger
  • ½ cup + 1 Tbsp (total of 9 Tbsp) Raw Honey
Cinnamon Bars
  • 1 cup Cashews
  • ½ cup Almonds
  • ½ cup Pecans
  • ½ cup Unsweetened Shredded Coconut
  • 1 tsp Pure Vanilla Extract
  • ½ tsp Sea Salt
  • ½ tsp Ground Cinnamon
  • ½ cup + 1 Tbsp (total of 9 Tbsp) Raw Honey
Cacao Bars
  • 1 cup Cashews
  • ½ cup Almonds
  • ½ cup Pecans
  • ½ cup Unsweetened Shredded Coconut
  • ½ cup Cacao Nibs (chocolate chips might get too melty)
  • 1 tsp Pure Vanilla Extract
  • ½ tsp Sea Salt
  • ½ cup + 1 Tbsp (total of 9 Tbsp) Raw Honey


  1. Preheat oven to 350F.
  2. Line an 8×8 baking pan with parchment paper, leaving flaps on all 4 sides.
  3. Roughly chop the almonds and cashews by hand, in a hand chopper, in a blender, or in a food processor. Pieces should be about ¼” at the largest.
  4. Combine all ingredients except honey in a large bowl and stir until combined.
  5. Pour in the honey and mix with a fork until everything is evenly coated.
  6. Spread mixture into the prepared baking dish, pressing down to pack it in and reach all edges and corners of the pan. I use coconut-oiled hands to do this.
  7. Bake in the preheated oven for 20 minutes.
  8. Remove to a wire rack. Use the parchment flaps to press the bars down and compact them before they cool all the way.
  9. After the bars have cooled about 30 minutes, lift the bars out of the pan by the parchment paper flaps and flip over onto a piece of parchment so the bottom is now the top.
  10. Reshape back into a square and press down a little if the flipping moved things around a little. Peel off the parchment paper.
  11. Allow to cool completely and cut into (16) 2″ x 2″ bars.
  12. Wrap individually for a quick snack. Eat within 1 week.
  13. Enjoy!